Vegan Nutty Whole Grain Pancakes

Pancakes are a fun, Sunday morning tradition for us (thankfully we’re beginning to develop some traditions for our family!) and while I love this one, I really don’t like starting the kids day out with something that tastes and “acts” like a dessert! Meaning, loading all of our bodies with sugary carbs just doesn’t set any of us up for a successful day.  So I’ve done my best to bring in some healthy grains, nuts and seeds, and a little protein; with light natural sweeteners and fruits, to develop a healthier–but super yummy–nutritious pancake that we all love!

(makes about 6 5″ pancakes)

3/4 cup stone ground whole wheat flour

3/4 cup oats

1/4 cup Almond Meal

¼ Cup Vegan Vanilla Protein Blend (Such as Vega)

1 TBS Salba (whole grain)

1 TBS Flax

1 TBS Teff 

1 TBS Hemp seed

1 TBS Chia Seeds

1 1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 tsp Viatnamese Siagon cinnamon (or other…  this is just my favorite!)

1 1/2 tbsp Manuka honey (though the Greek “Orino” is my new favorite alternative)

1 banana, mashed

¼ Cup Applesauce

1 ½  Tbsp canola oil

1 ¼  Cup low-fat vanilla soy milk (more if batter seems too think)

1 tsp Pure Madagascar vanilla

1/4 cup chopped Walnuts/Almonds (blend)

1. In a large bowl, combine flour, oats, almond meal, baking powder, baking soda, salt, cinnamon, protein, salba, teff, hemp, chia & flax. Whisk together to combine.

2. In a medium bowl, combine the mashed banana, applesauce, canola oil, soymilk, honey and vanilla. Mix well to combine. Pour the wet mixture into the dry ingredients and gently mix together just until combined and there are no dry flour parts. Do not over mix. Gently fold in the chopped walnuts. (Batter will be thick)

3. Heat a griddle or pan on medium-low and use a ladle to scoop the batter on to the hot surface. Gently spread the batter a little bit with the bottom side of the ladle to increase the pancake size. Cook for about 4-5 minutes or until pancakes puff up, pancakes bubble slightly, and sides appear cooked. Flip and cook for additional 2-3 minutes, or until browned.  Top with your favorite toppings!  Ours include the soy-free (vegan) Earth Balance buttery spread (if you haven’t guessed or made note, we have a son who is severely allergic to dairy and eggs–hence the “vegan” spin!)  …and of course a great Grade A Pure Maple Syrup!

Bacon & Eggs Breakfast Salad

I have a growing LOVE of Salad…  all kinds–Veggie Salads, Fruit Salads, Salads with nuts and seeds and all sorts of combinations that feel indulgent and healthy at the same time!  So why not have salad for Breakfast?  Start the day out right and the rest will be great!

This following “Breakfast Salad” is wonderful–it is healthy and still feels like breakfast, and you get a load of greens right at the beginning of your day, which does wonders for your digestive system and doesn’t leave you bloated or with a potential blood-sugar crash later, which is what so many breakfasts do.

Ingredients:

2 cups fresh baby spinach

5 sliced mushrooms

1 tomato, cut into bite-sized pieces

¼ red onion, thinly sliced

½ avocado, cut into bite-sized pieces

2 slices uncured, natural turkey bacon, cooked and diced

2 hard-boiled eggs, diced

About 1 oz. Gouda cheese, grated

Newman’s Own Light Balsamic Dressing

Blend & Enjoy!

I’m looking forward to creating some other healthy breakfast salads soon!

For the Love of Your Life,

Angie